Triad Equipment Octber 2014 HOW TO ROAST A PIG ON A PROPANE GRILL 1. PLANNING YOUR PIG PICKING Determine the number f peple yu plan t serve. Allw 1 ½ lbs. f carcass weight per persn. This will tell yu the amunt f prk t purchase plus the estimated cking time. Our Twable Prpane Grill rasts a pig at an apprximate rate f 1 hur fr every 12 lbs. f prk. The Twable Prpane Grill will burn fr up t 12 hurs n a single 30# LP tank. (This f curse varies depending n the ck temperature. It s always a gd idea t have a backup tank available. 2. A GUIDELINE FOR PURCHASING A Guideline fr Purchasing: 75 lbs. Dressed pig = apprx. 30 lbs. cked, chpped prk = 50 guests 100 lbs. Dressed pig = apprx. 40 lbs. cked, chpped prk = 65 guests 125 lbs. Dressed pig = apprx. 50 lbs. cked, chpped prk = 85 guests 14 lbs. uncked shulder = 10 lbs. cked, chpped prk = 20 guests 7 lbs. uncked Bstn Butt = 4.5 lbs. cked, chpped prk = 8 guests 3. SELECTING YOUR PIG Purchase yur pig frm a state-inspected establishment. Typically, a 7-day ntice fr a lcal super market, grcery stre r meat packer is necessary. Ask the butcher t remve the head and feet, and t have the pig ready fr rasting when yu pick it up. 4. ITEMS TO MAKE THE COOK S LIFE EASIER Meat thermmeter (r tw) t ensure 190ºF internal temperature Large bucket r cntainer in which t sak wd chips (24 hurs prir) Large metal bucket r cntainer t catch grease frm Grill drip tube Sturdy table fr the "catch-all" items and final carving Knife r cleaver fr chpping Chpping blck Paper twels 2 pair f thick rubber glves fr handling prk (this is a tw persn jb)
Aprn Cntainer fr sauce (allw tw quarts f sauce per 50 punds f prk) Serving utensils Chair fr resting and a cler f yur favrite beverage 5. PREPPING THE PIG Prepare the pig by washing it inside and ut. If yu chse t use smke in cking the pig, this is the time t lad the smker trugh (under the wire grate) with wet wd chips r dry pellets. The wd will nly smke during the first cuple f hurs f the cking cycle. Place the pig n the grill cking rack, skin side dwn. 6. STARTING THE UNIT Adjust the trailer tngue jack s that the grill is setting level. This will allw the grease t drain prperly. Fllw these lighting instructins: Open the grill lid Place a piece f paper in the end f the gas lighting extensin rd Fire Rd. Identify the gas burner where yu will light the grill. Have smene else turn the gas n. Insert the LIT Fire Rd int the dr that pens t the burner area (Fire Dr) t light the gas burner. Yu may need t light bth sides f the burner. After the burner is burning prperly, slwly clse the Fire Dr and the Hd. It s always a gd idea t keep watch n the burner t be sure the fire des nt
g ut, especially in the beginning. If it des g ut, turn the gas ff immediately, then RAISE THE HOOD. Wait a few minutes befre repeating the lighting prcess. Clse the hd and begin the cking prcess. The cking temperature shuld nt exceed 225º F cking temperature during the first tw hurs and 275º F during remainder f the ck cycle. If yu have the time, a slw rast in the 225º t 250º range will make a mre tender final prduct. It gives the required time fr the cnnective tissues in the meat t break dwn 7. SAFETY WARNINGS Fllw the lighting instructins abve. The Twable Prpane Grill will get VERY HOT. Keep children away at all times. 8. COOKING THE PIG Place the pig n the cking surface in the unit. D nt exceed 225º F cking temperature fr the first tw hurs f cking. Allw 1 hur f cking time per 12 lbs. f prk. An internal temperature f 190º-195º F shuld be attained befre serving. By this pint, yu shuld have already estimated the ttal cking time. Keep the lid clsed until 2 hurs remaining in the cking cycle, If Yu re Lking, Yu Ain t Cking. Open the hd and check the pig s internal temperature. Check in the frnt and rear shulders, being careful t nt tuch the bne. Yu may find that the pig will be ready a little early. Basting the pig is ptinal, and wuld be dne thrughut the cking prcess after the first cuple hurs. This will slightly increase the cking time due t heat lss while the hd is pen.
9. JUST ABOUT TIME TO EAT As the pig nears dneness, place a meat thermmeter (r tw f them t be certain) in the center f the ham f the pig, making sure nt t rest the thermmeter against any bne. When the thermmeter registers 190º t 195º F yur pig is ready. Turn ff the prpane gas and let the pig rest fr 20 minutes befre pulling. Pull all the meat frm the pig being careful t limit the amunt f fat and place it in large pans. 10. PREPARING THE COOKED MEAT Have a large surface available fr chpping such as an ld card table r heavy bard, well cvered with heavy fil. The meat shuld literally fall ff the bnes, relieving yu a lt f chpping. The pulled r chpped meat can be placed back in the pans and mixed with sauce, if desired. Serve rast prk with barbeque sauce, sandwich buns, cleslaw and yur favrite side dishes. ENJOY!!
11. DON T BE AFRAID TO EXPERIMENT There are cuntless different way t rast a pig. In Nrth Carlina we cnsider it an ART, yet the techniques and methds used varies frm the cast t the muntains. Eastern Nrth Carlina Barbecue is characterized by cking whle hgs and using a vinegar based sauce. The Piedmnt area f Nrth Carlina is knwn fr smked shulders r Bstn Butts and sauced with a thin tmat based sauce. In Western Nrth Carlina yu will find either whle hg r shulders with a thicker tmat based sauce. The peple wh d this n a regular basis have their wn favrite techniques. We have prvided yu in this dcument a prven methd. Dn t be afraid t experiment a little with yur ideas. Gd Luck! Be Safe and Enjy! 12. DON T FORGET, WE CAN PROVIDE EVERYTHING BUT THE SQUEAL 13948 Capital Blvd. Wake frest, NC 27587 (919) 554-1444 www.triadequip.cm